I remember eating grey tofu in the 90s and I didn’t think I could ever warm up to it.It was weird tasting, rubbery , grey sad little thing.

Cut to 2019, and I can’t get enough of it!And my favourite is Ottolenghi’s Harissa Tofu Scramble.

I always have 2-3 packs of it in my refrigerator for any emergencies.That said, not all recipes are created equal.

BUT , this gorgeous recipe, from Ottolenghhi’s book SIMPLE is an a ABSOLUTE winner! You need just 5 ingredients- Tofu , Oil, Harrissa, Onions & Nigella seeds.

Harissa is a chilli paste used in African and middle eastern cooking.It’s essentially a paste made of chillies, garlic and olive oil.Some have spices like cumin, coriander ,Rose petals and tomatoes too.If in India- I recommend this harrissa, in USA this one.

What kind of Tofu to use to make Tofu Harrissa Scramble

In the book, Chef Ottolenghi suggest using silken tofu.I frankly use whatever I have at hand- both regular firm tofu and silken tofu are great for this scramble.

Usually, tofu needs to be pressed before cooking it.This ensures two things that it crisps up the tofu from outside while keeping the inside most and custardy and also Frees up space for the tofu to absorb the sauces.